Bershire Pork and Randall-Lineback Veal Pâté:
Special Marcona Almond
and Gin-Soaked Currants Edition.
Berkshire pork and Randall-Lineback rose veal from Joe Henderson’s Chapel Hill Farm out in Berryville, VA. A garnish of corned veal tongue, confit heart, paper-clips, smoked pork belly, toasted Marcona almonds and blackcurrants soaked in gin. Tucked in with caul fat, toasted almond slivers and some more currants, drizzle of olive oilizzle. Sadly, the caul fat busted in the oven, the result of a dozen or so superfluous magic minutes, so no pictures. Use your imagination if this revelatory food-stuffs diary hasn’t turned your brain into shit. Tastes good though. Probe thermometer with a 200ft range remote alarm has been purchased and will alert me to the proper doneness when I am buying cigarettes, pornography and liquor next door for the kids down the street.